We recently sent our clients a gift of zucchini seeds to plant in their gardens.
Because zucchini grows VERY well in our climate, we’re sharing our favourite family recipes to help you enjoy your bumper crop of zucchini!
Here are 4 fave recipes, recommended by our team.
Bon appetit!
Linda’s Zucchini Pineapple Loaf
Trina’s Auntie Dianne’s Zucchini Chocolate Cake
Crispy Air Fryer Zucchini Fries
Nigella Lawson’s Zucchini Fritters
Linda’s Zucchini Pineapple Loaf
* From Company’s Coming
INGREDIENTS:
- 2 eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 – 2 cups grated zucchini, squeezed and drained
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- ½ cup of chopped walnuts or pecans
METHOD:
Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.
Beat eggs until frothy. Beat in oil and sugar. Stir in zucchini and vanilla.
In a separate bowl, mix together remaining dry ingredients. Add to zucchini mixture. Stir to moisten.
Pour into a greased loaf pan (9x5x3”).
Bake for 50-60 minutes at 350°F until a toothpick inserted into the center comes out clean. Let stand for 10 minutes before removing from the pan. Cool on a rack before slicing and serving. Wrap to store any leftovers.
Trina’s Auntie Dianne’s Zucchini Chocolate Cake
A family favourite!
INGREDIENTS:
- ½ cup soft margarine or butter
- ½ cup vegetable oil
- 1 ¾ cups white sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 4 tablespoons cocoa
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- 2 cups grated zucchini
- ¼ cup chocolate chips
- ½ cup sour cream
METHOD:
Preheat the oven to 325°F (165°C). Grease a 9×13 inch baking pan.
In a large bowl, cream together margarine and vegetable oil. Beat in the white sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each. Stir in vanilla.
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and cloves. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Fold in grated zucchini, chocolate chips, and sour cream.
Pour batter into the prepared pan and bake at 325°F for 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool before serving.
Crispy Air Fryer Zucchini Fries
* from Momsdish.com
INGREDIENTS:
3 medium zucchini
1 teaspoon salt or to taste
1 teaspoon ground black pepper or to taste
1 tablespoon Italian seasoning
1 teaspoon, each, garlic powder and onion powder
½ cup flour
2 large eggs
1 cup bread crumbs – panko or italian bread crumbs
⅓ cup grated parmesan cheese
2 tablespoons spray oil
METHOD:
On a large plate, combine flour, salt, pepper, and spices. In a separate, small bowl, whisk eggs together. Set aside.
In a medium-sized bowl, combine bread crumbs and parmesan cheese.
Cut zucchini into 3-inch long “fries.” Dip each fry into flour seasoning, followed by egg and then into the parmesan bread crumbs.
Lightly spray the air fryer basket with cooking oil and place zucchini fries into the basket in a single layer. Spray the zucchini with a light coat of cooking oil.
Air fry in batches at 400°F for 9 minutes or until crispy.
Serve hot with a dipping sauce and enjoy!
Nigella Lawson’s Zucchini Fritters
* adapted from Nigella.com
- 3 cups grated zucchini, squeezed and drained with a tea towel
- 6 spring onions, finely chopped
- 1 cup feta cheese, crumbled
- 1 small bunch fresh parsley, chopped
- 1 small bunch fresh mint, chopped (plus extra to sprinkle)
- 1 small bunch fresh dill, chopped
- 1 teaspoon paprika
- 1 cup all purpose flour
- 1 big pinch Maldon sea salt flakes
- 1 pinch pepper, to taste
- 3 large eggs, beaten
- Olive oil, for frying
- 2 limes or lemons, cut into wedges
METHOD:
Put the chopped spring onions in a bowl and crumble in the feta. Stir in the chopped parsley, mint and dill, along with the paprika. Add the flour and season well with salt and pepper. Gradually add the beaten eggs and mix thoroughly before stirring in the drained, grated zucchini. Don’t be alarmed by the lumpiness of this batter; it’s meant to be this way.
Heat a few tablespoons of oil in a large frying pan and drop heaped spoonfuls of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go.
Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates. Chop up the limes or lemons and tumble them about the edges of the plates. Sprinkle over a little more chopped mint and sea salt, and eat them just as they are, spritzed with lime juice as you go. Also delicious with tzatziki sauce.
